Ingredients:
8 ounces pasta ( preferably linguine)
2 cups broccoli florets
1/3 cup peanut butter ( smooth or chunky)
1/2 cup vegetable stock, Hot or 1/2 cup water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
1 garlic cloves, minced
1/2 teaspoon dry red pepper, crushed
2 cups cherry tomatoes
Directions:
Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water until smooth.
Stir in remaining dressing ingredients.
When pasta is done, drain well.
Pour sauce over pasta; toss to coat well.
Add broccoli and tomatoes; toss again.
Garnish with chopped scallions.
4 – 6 Servings VARIATIONS: – add more red pepper to taste – try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower – make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
http://recipes.reedsweb.net/.
Servings: 4-6
Time preparation: 10 min.
Time total: 10 min.